Liver and onions with mash and gravy

Name: Liver and onions with mash and gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g Lamb's liver, sliced thinly; 30 g Plain flour, seasoned, for dusting; 3 Onions, thinly sliced; 25 g Butter; 15 ml Vegetable oil; 1 Beef stock cubes, made up with 400ml hot water; 5 ml Worcestershire sauce; 2 g Salt; 1 g Black pepper; 1200 g Potatoes, peeled and chopped; 40 g Butter; 80 ml Milk

Thin slices of lamb's liver flashed in a hot pan so they stay tender, on a pile of slow-cooked sweet onions in gravy, with creamy mash. Old-fashioned, cheap and very good.

Ingredients

500 g Lamb's liver, sliced thinly
30 g Plain flour, seasoned, for dusting
3 Onions, thinly sliced
25 g Butter
15 ml Vegetable oil
1 Beef stock cubes, made up with 400ml hot water
5 ml Worcestershire sauce
2 g Salt
1 g Black pepper
1200 g Potatoes, peeled and chopped
40 g Butter
80 ml Milk

Method

Melt the butter with half the oil in a large frying pan and cook the onions gently with a pinch of salt for 20 minutes, stirring now and then, until soft and golden. Tip them onto a plate.
Meanwhile boil the potatoes in salted water until tender, about 18 minutes, then drain and mash with the butter and milk. Keep warm.
Toss the liver in the seasoned flour. Turn the heat up, add the rest of the oil and fry the liver for 1 minute a side until browned outside and just pink in the middle. Lift it onto the onions.
Pour the stock and Worcestershire sauce into the pan, scraping up the bits, and bubble for 3 minutes until slightly thickened. Return the onions and liver for a minute to warm through.
Serve the liver and onions over the mash with the gravy spooned on top.